Easy Quinoa Tabbouleh

1 Ratings
  • 5 1
  • 4 0
  • 3 0
  • 2 0
  • 1 0

A refreshing twist on tabbouleh. Quinoa is used instead of bulgur, pomegranate in place of tomatoes and mint replaces cilantro. The pomegranate gives the salad an irresistible tangy crunch! Great side dish for a Mediterranean-style brunch of omelets, fresh bread, cheeses and freshly squeezed OJ.

By Minnie K

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Recipe Summary

cook:
15 mins
additional:
15 mins
total:
45 mins
prep:
15 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Cool to room temperature.

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  • Stir quinoa, cucumber, onion, and pomegranate seeds together in a bowl. Stir lemon juice, olive oil, mint, salt, and pepper into quinoa; toss to coat.

Nutrition Facts

Per Serving:
261 calories; protein 8.8g; carbohydrates 46.8g; fat 5.4g; sodium 87.6mg. Full Nutrition
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